Chicken noodle soup is everyone's favorite comfort food during a winter cold. And, it's true what they say, a bowl of hot, chicken noodle soup can help ameliorate the symptoms of your common cold! This one-pot, chicken "zoodle" soup is super easy to throw together, and replaces high-carb, wheat-based noodles with lower-carb zucchini noodles. It's just as (if not more) delicious than the original; better yet, it's easy on the waistline! Kids and adults alike will be fooled because it certainly doesn't taste healthy!
Step 1: Ingredients
1 Tbsp olive oil
1/2 cup diced yellow onion
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced or pressed
1 tsp Italian seasoning
1 tsp lemon pepper seasoning
1/2 tsp sea salt
1/8 tsp - 1/4 tsp crushed red pepper flakes
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
4 cups chicken broth
2 bay leaves
1 pound (3 medium-sized) zucchini, "spiralized" into spaghetti-like strands (using spiralizer, julienne peeler, or mandoline slicer)
Heat olive oil in large stockpot, saucepan, or dutch oven over medium heat, and add in onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables "sweat" and onions are translucent, about 3 to 4 minutes.
Add Italian seasoning, lemon pepper seasoning, salt, and crushed red pepper flakes.Cook for an additional minute, stirring frequently.
Add chicken breast, chicken stock, and bay leaves.
Cover and bring to a boil. Once boiling, reduce heat to a steady simmer and cook for 15 to 20 minutes, until chicken is cooked through.
Add zucchini "noodles" and cook for an additional 2 to 5 minutes, until zucchini "noodles" are "al dente" or cooked to your liking.
Discard bay leaves and serve immediately!